Serves
2
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup chopped cauliflower florets
- 2 cloves garlic, crushed
- 6-8 cherry tomatoes, halved
- ¾ cup risoni
- 1½ cups chicken or vegetable stock
- 95g can John West Salmon Tempters - Chilli
- 1 tablespoon each chopped fresh parsley and basil leaves, plus extra whole leaves, for garnish
- Freshly grated parmesan cheese, for serving (optional)
Method
STEP 1Heat oil in a medium non stick frypan over medium-high heat. Add cauliflower and cook, stirring, for 3-4 minutes or until cauliflower has become golden in parts and is tender. Remove cauliflower and set aside.
STEP 2
Turn heat down to low and add garlic to frypan (adding a little extra oil if needed). Cook for 30 seconds or until fragrant. Add tomatoes and cook for 2-3 minutes or until tomatoes have softened and released some juices. Season to taste.
STEP 3
Add risoni to pan and stir to coat. Add stock and bring to boil, return cauliflower to pan then reduce to a simmer and cover. Cook for 8-10 minutes or until risoni is cooked, checking half way and adding extra stock if needed.
STEP 4
Remove lid and gently fold John West Salmon and herbs through. Serve sprinkled with parmesan cheese and extra herbs.
Tips
The final dish should resemble a risotto in consistency, still moist yet with most of the stock absorbed by the risoni.